22 May 2010

Catalan Cooked Vegetables (Escalivada)

This is not difficult but it takes a while in the oven (1 hour or so). If you have a barbecue, it is even better, and it is closest to how the people used to do it some time ago. It is healthy and really good.

You can have a look at this video or this other video online. It is not me!.
But I have added some tips that will help you. This is the way my grandma does it and the traditional recipe.

First of all preheat the oven (bottom and top) (not grill) at 200ºC (400ºF). Be careful with the oven...you know!

Paint the aubergine and the peppers with oil (it will be easier to peel them afterwards) and put them in the oven in a tray. Add the onions (normally I peel them, because onions take a little bit longer, and like this it takes the same time as peppers and aubergine). Don´t cut them, you will do it after they are cooked.
After 40 minutes turn them upside down in order to cook them well (all sides).
I recommend removing the tray and doing it outside the oven with a tong.
Let this inside the oven for 30 more minutes.
Pepper should be kind of partially burnt.

Remove the tray from the oven and with a tong put the vegetables in the middle of some newspapers. Wrap them up and let this for 15 minutes. It will be easier to peel them (because of the vapor) and it will not be that hot!. Do it with your fingers (I know, ...but it is the best way to do it!).
Cut the vegetables in slices.

Once you´ve peeled them, just add some salt and olive oil.

You can serve it with some anchovies or just with some bread, or as an starter.

Find the recipe by its label

Welcome to my blog/ Benvinguts al meu blog

The aim of this blog is to let you know about the contemporary Catalan cuisine and some other Mediterranean influences on it. I have also added more information about Barcelona in another page of the blog. I hope you enjoy it!!